Fuyu Persimmon Bundt

1/2 cup butter (1 stick), room temp
2 cups (240 grams) all-purpose flour
3 cups peeled and diced firm fuyu persimmons (NOT Hachiya persimmons)
2 teaspoons baking soda
1 2/3 cups (340 grams) sugar
2 eggs, room temp
2 teaspoons lemon juice
2 teaspoons vanilla extract
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cloves
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1 cup chopped walnuts
3/4 cup raisins

1 cup powdered sugar
2 to 3 Tablespoons pure maple syrup

Oven: Preheat oven to 350 degrees.

Pan: 12-cup Bundt pan. Spray with Pam with Flour or Baker's Joy, or butter and flour pan generously. 

1. Persimmons: Peel and chop persimmons. Mix with baking soda in a medium bowl and set aside. 

2. Dry ingredients: Whisk together flour, baking powder, salt, cloves, cinnamon and nutmeg in a large bowl. 

3. Cream: Using a stand mixer with paddle attachment, cream the butter with sugar until light and fluffy. Add eggs, one at a time then lemon juice and vanilla. Scrape sides of bowl. Add the persimmon and baking soda mixture.

4. Combine dry: With mixer on low speed, add the flour mixture until just blended.

5. Fold: With a spatula, gently fold in the walnuts and raisins.

6. Bundt Pan: Spoon into bundt pan and smooth the top with a spoon or spatula.

7. Bake: Place pan in the oven (never put a Bundt pan on a tray - air needs to circulate through the hole in the center of the Bundt pan). Bake until a skewer inserted comes out clean or with just a few crumbs, about 55 to 60 minutes.

8. Cooling : Place Bundt on a wire rack and let cool for 15 minutes. Invert and let cool on a wire rack.

9. Glaze: Whisk together powdered sugar and enough maple sugar until smooth, and pour over fully cooled cake.

The Food Librarian I Like Big Bundts 3
Post with photos: TBA
November, 2011